8 veal schnitzels, trimmed
1 / 2 cup flour
1 tablespoon flour, extra
1 clove garlic, crushed
1 cup stock
1 / 2 cup white wine
Juice of 2 lemons
2 tablespoons chopped fresh parsley
1 / 4 cup olive oil 30 gm butter
Salt + pepper + allspice + thyme
Season flour well and dust veal in it, shaking off excess.
Fry in hot oil for 2 or 3 minutes each side.
Transfer to a plate with absorbent paper.
Add garlic to same pan.
Sautee for 30 seconds.
Stir in extra flour.
Cook stirring for one minute.
Remove form heat.
Blend in stock wine, juice and season.
Return to heat.
Bring to the boil, stirring constantly.
Blend in butter.
Simmer for 3 minutes.
Return meat to pan with parsley.
Heat gently for 1 or 2 minutes.
Serve veal with sauce, sauteed green beans and mashed potatoes
